8 oz Macaroni or rigatoni
—–SAUCE—– 1 tb Olive oil
1 lg Onion(s), finely chopped
3 Garlic clove(s), minced
2 Red bell peppers
2 Yellow bell peppers
1 Green bell pepper or
2 Ancho chilies for more spice
1/4 c Flour
3 c Skim milk
1 c (to 1 1/2 cups)
Feta cheese 2 tb Dill, chopped or
1 tb Dried dill
1 tb Dijon mustard
Salt and pepper 1 d Cayenne pepper
1 d Grated nutmeg
Cooking spray 1/2 c Toasted bread crumbs
1. Bring 4 qts of lightly salted water to a rolling
boil in a large pot. Cook the macaroni until al dente, about 8 min. Drain the macaroni in a colander, rinse with cold water to cool, and drain well. Preheat the oven to 400 F. 2. Meanwhile, prepare the sauce. Heat the olive oil in
a large non-stick saut? pan. Add the onion, garlic, and peppers and cook over medium heat until the vegetables are soft and aromatic, but not brown, about 4 min. Stir in the flour and cook for 1 min more. Stir
in the skim milk and bring to a boil, stirring steadily. Simmer the sauce until thickened, about 1 min. Stir in the cheese, dill, mustard, salt and pepper, cayenne and nutmeg to taste. The sauce should be highly seasoned. 3. Stir the macaroni into the sauce. Spoon the mixture
into a 8×12-inch baking dish which has been lightly sprayed with oil. Sprinkle the top with bread crumbs. Bake the macaroni and cheese until bubbling, crusty, and golden brown, 30-40 min. High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg 29-30